Pumpkin and Red Lentil Soup with Ginger

Pumpkin and Red Lentil Soup with Ginger

30 min
Easy
1 serv.
666 g / 1 serv.
Beta-carotene silicon (Si) Vitamin A copper (Cu) fluorine (F) manganese (Mn)

Rating

Average rating:—

Description

A velvety autumn soup with sweet pumpkin, red lentils, ginger and turmeric. Warming and filling, topped with crunchy pumpkin seeds.

  1. Peel the onion and carrot; dice the onion and slice the carrot.
  2. Heat olive oil in a pot and sauté the onion and carrot for 3–4 minutes.
  3. Add grated ginger and turmeric, cook for 30 seconds.
  4. Peel and dice the pumpkin, add it to the pot with the rinsed lentils.
  5. Pour in water, bring to a boil and simmer for 20 minutes until the pumpkin and lentils are soft.
  6. Blend the soup until smooth and season with salt to taste.
  7. Serve topped with toasted pumpkin seeds.
433
65 kcal / 100 g
kcal
16.1 g
2.4 g / 100 g
Protein
45.9 g
6.9 g / 100 g
Carbohydrates
20.8 g
3.1 g / 100 g
Fats

FAQ

How to cook Pumpkin and Red Lentil Soup with Ginger?
1) Peel the onion and carrot; dice the onion and slice the carrot. 2) Heat olive oil in a pot and sauté the onion and carrot for 3–4 minutes. 3) Add grated ginger and turmeric, cook for 30 seconds. 4) Peel and dice the pumpkin, add it to the pot with the rinsed lentils. Ready in about 30 min.
How many calories are in one serving of Pumpkin and Red Lentil Soup with Ginger?
One serving has 433 kcal: protein 16 g, fat 20 g, carbs 45 g.
How long does it take to cook Pumpkin and Red Lentil Soup with Ginger?
About 30 minutes.

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